Gongura Pulihara (Red Sorrell Leaves Rice)

Rice - Cook 2 cups of Rice; sprinkle a pinch of Turmeric Powder, Salt to taste, a tbsp of Oil and 10-15 Curry Leaves to the cooled rice and keep aside.

Red Sorrel Mixture - Heat 1 tsp of Oil in a pan, saute a tsp of Mustard Seeds, ½ tsp of Fenugreek Seeds, 2-3 dry Red Chillis and roast till they turns red in color. Remove from pan, cool and grind into a coarse mixture.
In the same pan, heat ¾ tbsp of Oil, add and roast the 2 cups of washed Red Sorrel Leaves on low heat till they wilt for about 7-8 minutes. Remove from heat, cool and grind them together with the mustard seeds mixture to a fine paste without adding water. Remove and keep aside.

Tempering - Heat 2 tbsp of Oil in a pan; splutter a tsp of Mustard Seeds. Add and saute 1-2 dry Red Chillis, ¼ tsp of Cumin Seeds, a tbsp of Channa Dal, a tbsp of Urad Dal for a minute till light brown in color. Then, add 3-4 slit Green Chillies, pinch of Asafoetida, 4-5 Curry Leaves and saute for a few seconds. Add this tempering along with Red Sorrel misture to the cooled rice and combine well. Adjust the Salt and sprinkle ½ cup of Roasted Peanuts and mix well. Let it sit for at least an hour for the all theflavors to set in. (You can squeeze some Lemon Juice if needed). Serve with Yogurt.